Ice-Cube Tray Chocolates
2 cups milk chocolate chips
1 Tablespoon coconut oil
¼ cup peanut butter
2 Tablespoons peanuts
Non-stick cooking spray
- Place chocolate chips into a glass bowl and microwave on 50% power for 3-4 minutes, stopping to stir every 30 seconds, until melted.
- Melt coconut oil in the microwave and mix with melted chocolate.
- Spray ice-cube tray lightly with non-stick cooking spray and fill each compartment about half with melted chocolate coconut oil mixture.
- Stir peanuts into peanut butter.
- Place a mixture of marshmallows, peanut butter, or caramels into the center of each compartment on top of the melted chocolate.
- Top the ice-cube tray compartments off with melted chocolate.
- Place ice cube tray in the freezer for an hour, or until chocolate is completely hardened. To release the chocolates, crack the tray just as you would for ice, and serve!
Microwave Candy-Cane Fudge
1 package white chocolate chips
½ cup sweetened condensed milk
½ teaspoon peppermint extract
1½ cup crushed candy-canes or peppermint hard candies
- In a microwave-safe bowl, combine white chocolate chips and sweetened condensed milk. Microwave on high for 30 seconds and stir. Repeat every 15 seconds until melted and smooth. Stir in peppermint extract.
- Place peppermint candy into plastic bag and crush with rolling pin. Stir 1 cup of crushed candy into melted mixture.
- Line an 8×8-inch square pan with parchment or foil. Spread fudge mixture into the pan and top with the rest of the crushed peppermint candies.
- Once cooled, lift parchment paper or foil from pan, remove paper/foil from fudge and cut into squares.
Crockpot Chocolate Peanut Clusters
1 16-oz. jar salted peanuts
1 16-oz. jar peanuts
1 10-oz. bag peanut butter chips
1 12-oz. bag milk chocolate chips
Red and green sprinkles (optional)
1 12-oz. bag semi-sweet chocolate chips
2 1-lb. packages vanilla candy coating
1. Pour both jars of peanuts, semi-sweet chocolate chips, milk chocolate chips and peanut butter chips into a 6-quart crockpot. Break the vanilla candy coating into blocks and layer on top.
2. Cook on low temperature for 2 hours. Remove lid and stir well. If not melted, continue cooking 15-20 minutes and stir again, repeating as needed.
3. Spoon mixture onto parchment or wax paper, or into mini-cupcake papers. Sprinkle with red and green sprinkles (optional) and cool in refrigerator 30 minutes. Serve and enjoy! Store in an airtight container for up to 2 weeks.
[fbcomments url="" width="100%" count="off" num="15" countmsg="Facebook Comments"]